Crumpets are one of those British foods I’ve never warmed to. They somehow manage to be both spongy and rubbery, under- and over-cooked, and despite their blandness, leave me wishing they tasted of less.

Crumpets would never have made my list of things to cook at home, but Lyra was keen so we gave them a try…

I am so glad that we did, because a homemade crumpet is a beautiful thing. Crispy yet soft, beautifully warm throughout, laced with melted butter, they were an absolute delight and fully repaid the investment in making them.

Crumpets use a yeasted batter, so there’s some rising time involved. And you do need crumpet rings. I happen to have bought some a couple of years back to make the World-Cup-winning Japanese fluffy pancakes.

I looked at a number of crumpet recipes and they are all pretty consistent. The main variance was around how many they made, though a few omitted the baking soda or replaced it with baking powder.

A cast iron frying pan gives a nice even heat, and mine held four crumpet rings perfectly. I started the temperature at medium, then lowered it a bit after the first batch, as the bottoms over-browned. (Though that added a different kind of deliciousness.)

I had ideas of storing a few and seeing how they toasted later, but that was never going to happen…

Crumpets
(makes 10)

1 cup (250ml) warm milk

1 tsp caster sugar

1 Tb instant dried yeast

2 cups (260g) plain flour

1 tsp salt

1 cup (250ml) warm water

½ tsp baking soda

In a small bowl, combine the warm milk, caster sugar and yeast. Leave for ten minutes to get frothy.

In a mixing bowl, beat together the flour, salt and yeast mixture until it forms a thick dough.

Cover with cling film and leave to rise for at least an hour, or until nearly double in size.

Dissolve the baking soda in the warm water, and stir it into the dough.

Cover the bowl again, and leave it for 30-40 minutes.

Lightly oil a heavy 12″ frying pan and four crumpet rings.

Arrange the rings in the frying pan and heat over a medium flame.

Pour the batter into the rings, until they are slightly over half full.

Cook the crumpets until the batter has set and the top has the characteristic crumpet holes.

Remove the rings and gently turn the crumpets over to firm the tops a bit.

Re-grease the pan and rings and cook the remaining batter the same way.